| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Thai | Super2 | 2 | servings |
INGREDIENTS
| 2 | tb | Cooking oil |
| 2 | Garlic cloves; chopped | |
| 2 | sl | Fresh ginger |
| 1/2 | Red capsicum | |
| 3 | Shallots; chopped | |
| 1 | lg | Chicken breast; sliced |
| 1 | ts | Trident Soy Sauce |
| 1 | cn | Trident Coconut Cream 400 ml |
| 20 | g | Trident Sliced Bamboo Shoots |
| 2 | tb | Trident Sweet Chilli Sauce with Ginger |
INSTRUCTIONS
Heat oil in wok, add garlic, ginger, capsicum and shallots and cook for 2 minutes. Add chicken and soy sauce and cook until chicken browns. Reduce heat and add the coconut cream and bamboo shoots. Steam for 2 minutes stirring occasionally. Add sweet chilli sauce with ginger and stir again for 1 minute. Remove from heat and serve with steamed rice. NOTES : Ready in 15 to 20 minutes. Serves 2. Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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